Sri Lankan-Style Pineapple & Chickpea Curry With Basmati Rice

Add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Boil a kettle

Trim, then chop your green beans in half

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium heat

Crush your cardamom pod[s] open by squashing them with the side of a knife

Discard the outer green pods and add the cardamom seeds to a pestle & mortar with your black mustard seeds and a pinch of salt and roughly bash until you end up with a coarse powder – this is your spice mix

Once hot, add your ginger & garlic paste and chopped green beans with your ground turmeric, curry powder and spice mix and cook for 1 min or until fragrant

Chop your creamed coconut (if required!)

Once fragrant, add the creamed coconut, vegetable stock mix and gluten free soy sauce with your tomato paste and 200ml [260ml] [350ml] boiled water and bring to the boil over a high heat

Meanwhile, drain and rinse your chickpeas

Once boiling, reduce the heat to medium high and add the drained chickpeas

Remove your pineapple from the can (save the juice!) and chop roughly into bite-sized pieces

Add the reserved pineapple juice to the pan

Add the chopped pineapple and cook, covered, for 3-4 min or until thickened to a curry-like consistency – this is your Sri Lankan-style pineapple & chickpea curry